8 large boneless, skinless chicken breasts
Marinade:
1 tbsp. brown sugar
2 tbsp. Jif® Creamy (or extra crunchy) Peanut Butter
1/4 cup Crisco® All-Vegetable Oil
1/2 cup soy sauce
1/3 cup fresh lime juice
2 large cloves garlic, minced
1/2 tsp. cayenne pepper
1/2 tsp. salt
Peanut Sauce:
1 cup Jif® Creamy (or extra crunchy) Peanut Butter
1 cup unsweetened coconut milk
1/4 cup fresh lime juice
3 tbsp. soy sauce
2 tbsp. dark brown sugar
2 tsp. finely minced fresh ginger root
2 cloves garlic, minced
1/4 tsp. cayenne pepper, or to taste
1/2 cup chicken stock
1/2 cup heavy cream
1 bunch Chopped fresh cilantro, for garnish
Directions
Wash, trim and pound the chicken to 1/4" thickness.
Combine chicken and next 8 ingredients in a plastic bag. Marinate 1 hour or
overnight in the refrigerator.
Combine peanut butter, coconut milk, lime juice, soy sauce, brown sugar,
ginger, garlic and cayenne in a saucepan over medium heat, stirring
constantly for about 15 minutes or until thickened. Whisk in the stock and
cream. Cook 1 minute more, whisking; set aside.
Preheat grill. Remove chicken from marinade and place on a hot grill. Grill
until browned - about 4 to 6 minutes on each side (or until center is no
longer pink) - turning only once.
Serve hot topped with the peanut sauce. Sprinkle with the cilantro.
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